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Sunday, September 2, 2012

When I was a kid my mother used to make pickles quite often. The pickled beets, pickled herrings, and bread and butter pickles all had one thing in common - they all had onions in them. And the one thing I always told her was that she should have used more onions.

Yep, as a kid, I was hooked on pickled onions.

When I make pickles, I tend to get a little over-enthusiastic about onions, but you can adjust the quantity of onions in this recipe any way you like. Or leave them out entirely. I suggest adding some - they do add flavor to the pickles - but that's entirely up to you.

These pickles remind me a little bit of bread and butter pickles, but they're a lot quicker to make. They're refrigerator pickles rather than preserved pickles, so these are best made in small quantities.

And ... if you prefer, these don't have to be peeled, if you don't want to.

Cookbook author and food writer for Serious Eats, Whisk Magazine, and the Left Hand Valley Courier, among others. Columnist at American Recycler. Blogger at www.cookistry.com and reviews.cookistry.com.

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